CN108077433A - The preparation method of Hippophae Rhamnoides L. juice Yoghourt - Google Patents
The preparation method of Hippophae Rhamnoides L. juice Yoghourt Download PDFInfo
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- CN108077433A CN108077433A CN201711450963.1A CN201711450963A CN108077433A CN 108077433 A CN108077433 A CN 108077433A CN 201711450963 A CN201711450963 A CN 201711450963A CN 108077433 A CN108077433 A CN 108077433A
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- Prior art keywords
- juice
- yoghourt
- hippophae
- hippophae rhamnoides
- rhamnoides
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 102
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 96
- 240000000950 Hippophae rhamnoides Species 0.000 title claims abstract description 69
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000229143 Hippophae Species 0.000 claims abstract description 87
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 29
- 238000002309 gasification Methods 0.000 claims abstract description 27
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- 150000003384 small molecules Chemical class 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
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- 238000001035 drying Methods 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
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- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
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- 229930003268 Vitamin C Natural products 0.000 abstract description 7
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- 238000000034 method Methods 0.000 abstract description 2
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- 238000000926 separation method Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 description 4
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- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 description 4
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- 229940088598 enzyme Drugs 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical group OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
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- ZEEYNQNRMIBLMK-DFWYDOINSA-N 2-aminoacetic acid;(2s)-2-aminopentanedioic acid Chemical compound NCC(O)=O.OC(=O)[C@@H](N)CCC(O)=O ZEEYNQNRMIBLMK-DFWYDOINSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000028990 Skin injury Diseases 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical class [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of Hippophae Rhamnoides L. juice Yoghourt, step includes：Fructus hippophae refrigerates；In fructus hippophae dipping fresh-keeping liquid；Hippophae Rhamnoides L. juice and pulp is made in fructus hippophae squeezing；Sea-buckthorn slurry is gasified, obtains gas-liquid mixture, carries out gas-liquid separation by the gas-liquid mixture under vacuum, gasification small molecule fruit juice water particle is obtained, contains fragrance component in the gasification small molecule fruit juice water particle：Pulp mashing, homogeneous, drying, milling；4~8 parts of lactobacillus plantarums are added in after heater is arranged 5~10 DEG C, heating time is 1~1.5h；3~5 parts of lactobacillus bulgaricus are added in after heater is arranged 15~20 DEG C, heating time is 2~2.5h；5~7 parts of streptococcus thermophilus are added in after heater is arranged 25~30 DEG C, heating time is 3~3.5h, and Yoghourt is made；Sea buckthorn juice is mixed with Yoghourt.The preparation method of Hippophae Rhamnoides L. juice Yoghourt proposed by the present invention solve thes problems, such as vitamin C loss, easy brown stain in sea-buckthorn process, is merged with Yoghourt, improves mouthfeel, and juice content is high.
Description
Technical field
The invention belongs to a kind of production technologies of beverage, and in particular to a kind of sea-buckthorn juice beverage and its production technology.
Background technology
Sea-buckthorn is a kind of fallen leaves property shrub, it is characterized in that drought-enduring, anti-blown sand, can survive on wetland with saline-alkaline, therefore
It is widely used in water and soil conservation.Northwest China largely plants sea-buckthorn, for desert afforestation.Vitamin C content in sea buckthorn fruit
Height is known as the laudatory title of the king of vitamin C.Fructus hippophae contains abundant nutriment and bioactive substance, according to surveying and determination in fruit
It is needed containing multivitamin, aliphatic acid, trace element, sub- oily element, sea-buckthorn brass, superoxides isoreactivity substance and human body
Various amino acid.Wherein Vitamin C content is high, and in every 100 grams of fruit juice, Vitamin C content can be to 825~1000 milligrams
2~3 times of Kiwi berry.The nutrition that sea-buckthorn is described as mankind's 21 century most development prospect by international medical scholar and nutritionist is protected
Strong and Medicinal Plants, fruit medicine have the effect of relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis, can also reduce cholesterol, delay
Angina pectoris attacks is solved, for prevention and treatment coronary atherosclerotic heart disease, malignant tumour, diabetes, hepatopathy, kidney
Sick, various inflammation, skin injury etc. are respectively provided with irreplaceable role.In the prior art, sea-buckthorn juice beverage neither one is advanced
Production technology, there is no stringent control to temperature, humidity and assistant ingredients solubility so that final products taste is unbalanced,
And mouthfeel is bad, flavour is bad.
The content of the invention
The problem of for being previously mentioned, the present invention provides the preparation method of Hippophae Rhamnoides L. juice Yoghourt, step includes：
1) fructus hippophae of cleaning is put into refrigerating chamber, temperature is -5~0 DEG C, cold preservation time for 20~for 24 hours；
2) fructus hippophae is taken out, is placed at room temperature for 5~6h；
3) fructus hippophae is placed again into refrigerating chamber, temperature is 8~10 DEG C, and cold preservation time is 5~8 days；
4) fresh-keeping liquid is configured
Fresh-keeping liquid matches：Glucose oxidase：0.01~0.08%w/v, ascorbic acid：0.03%~0.12%w/v
And methyl jasmonate：0.188~0.200%w/v；
5) fructus hippophae is immersed in 2~5min in the fresh-keeping liquid；
6) squeezing is carried out after fructus hippophae is crushed and is starched using pulp is centrifuged with sea-buckthorn；
7) sea-buckthorn slurry is gasified, obtains gas-liquid mixture, into promoting the circulation of qi by the gas-liquid mixture under vacuum
Liquid separates, and obtains gasification small molecule fruit juice water particle, contains fragrance component in the gasification small molecule fruit juice water particle；
8) the gasification small molecule fruit juice water particle condensed, stored, sterilized, the Hippophae Rhamnoides L. juice that is obtained by filtration that treated；
9) the separated pulp of step 6 is put into beater and be beaten：
10) citric acid solution that concentration is 10~20% is slowly added into pulp, obtains mixed liquor；
11) mixed liquor is subjected to homogeneous, homogenizing temperature is 60~70 DEG C, and pressure is 18~20Mpa；
12) mixed liquor is dried, obtains the sea-buckthorn pulp that water content is 3~5%；
13) the sea-buckthorn pulp after drying is milled, granularity is 100~200 μm；
14) it will be put into variable heater and heat after 20~30min of milk room temperature after fermentation；
15) 4~8 parts of lactobacillus plantarums are added in after heater being arranged 5~10 DEG C, heating time is 1~1.5h；
16) 3~5 parts of lactobacillus bulgaricus are added in after heater being arranged 15~20 DEG C, heating time is 2~2.5h；
17) 5~7 parts of streptococcus thermophilus are added in after heater being arranged 25~30 DEG C, heating time is 3~3.5h, is made
Yoghourt；
18) obtained Yoghourt is put into refrigerating chamber, temperature is 1~3 DEG C, and cold preservation time is 3~5h；
19) Hippophae Rhamnoides L. juice obtained is heated to 30~40 DEG C, then takes out Yoghourt out of refrigerating chamber, immediately with Hippophae Rhamnoides L. juice
The ratio of mixing, Yoghourt and Hippophae Rhamnoides L. juice is 3：1, pulp powder made from step 13 is being added to the mixture of Yoghourt and Hippophae Rhamnoides L. juice
In, it stirs evenly；
20) mixture is made in step 19 carries out instantaneous high-temperature and go out oxidizing ferment, Hippophae Rhamnoides L. juice Yoghourt is made.
Preferred embodiment is：The high temperature go out oxidizing ferment time be 5~8min.
Preferred embodiment is：It is described by the gasification small molecule fruit juice water particle condensation, storage, the sterilizing sea-buckthorn that obtains that treated
Juice concretely comprises the following steps：Cooled down indirectly to the gasification small molecule fruit juice water particle, be cooled to 20 DEG C~35 DEG C, obtain centre
Product；Cooled down by ice-water bath to the intermediate product, be cooled to 0 DEG C~1 DEG C, obtain fructus hippophae juice；To the sand
Spine fruit juice is stored under predetermined reserve temperature；It is sterilized to the fructus hippophae juice of storage, is filling, having been obtained light
The Hippophae Rhamnoides L. juice of fragrance mouthfeel.
Preferred embodiment is：Choose the fructus hippophae that maturity is 7~9 one-tenth.
Preferred embodiment is：Hippophae Rhamnoides L. juice is filtered, filters out the impurity in Hippophae Rhamnoides L. juice.
Preferred embodiment is：Hippophae Rhamnoides L. juice Yoghourt after sterilizing is subjected to aseptic packaging, is stored in the refrigeration that temperature is 4~6 DEG C
It is indoor.
The preparation method of Hippophae Rhamnoides L. juice Yoghourt proposed by the present invention efficiently solve in sea-buckthorn process vitamin C loss,
The problem of easy brown stain, merges with Yoghourt, improves mouthfeel, and juice content is high, full of nutrition, long shelf-life, is not added with any tart flavour
Agent, is easy to digest and assimilate, production method is simple, equipment is few, reduces the production cost of sea-buckthorn application.
Specific embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or its combination.
Embodiment 1
The present embodiment proposes a kind of preparation method of Hippophae Rhamnoides L. juice Yoghourt, and step includes：
1) fructus hippophae that maturity is 7 one-tenth is chosen, the fructus hippophae of cleaning is put into refrigerating chamber, temperature is -5 DEG C, refrigeration
Time is 20h；
2) fructus hippophae is taken out, is placed at room temperature for 5h；
3) fructus hippophae is placed again into refrigerating chamber, temperature is 8 DEG C, and cold preservation time is 5 days；
4) fresh-keeping liquid is configured
Fresh-keeping liquid matches：Glucose oxidase：0.01%w/v, ascorbic acid：0.03%w/v and methyl jasmonate：
0.188%w/v；
5) fructus hippophae is immersed in 2min in the fresh-keeping liquid；
6) squeezing is carried out after fructus hippophae is crushed and is starched using pulp is centrifuged with sea-buckthorn；
7) sea-buckthorn slurry is gasified, obtains gas-liquid mixture, into promoting the circulation of qi by the gas-liquid mixture under vacuum
Liquid separates, and obtains gasification small molecule fruit juice water particle, and fragrance component is contained in the gasification small molecule fruit juice water particle, described by described in
The condensation of gasification small molecule fruit juice water particle, storage, sterilizing obtain that treated Hippophae Rhamnoides L. juice concretely comprises the following steps：To small point of the gasification
Sub- fruit juice water particle is cooled down indirectly, is cooled to 20 DEG C, is obtained intermediate product；The intermediate product is dropped by ice-water bath
Temperature is cooled to 0 DEG C, obtains fructus hippophae juice；The fructus hippophae juice is stored under predetermined reserve temperature；To storage
The fructus hippophae juice is sterilized, is filling, obtains the Hippophae Rhamnoides L. juice of light fragrance mouthfeel；
8) the gasification small molecule fruit juice water particle condensed, stored, sterilized, the Hippophae Rhamnoides L. juice that is obtained by filtration that treated；
9) the separated pulp of step 6 is put into beater and be beaten：
10) citric acid solution that concentration is 10% is slowly added into pulp, obtains mixed liquor；
11) mixed liquor is subjected to homogeneous, homogenizing temperature is 60 DEG C, pressure 18Mpa；
12) mixed liquor is dried, obtains the sea-buckthorn pulp that water content is 3%；
13) the sea-buckthorn pulp after drying is milled, granularity is 100 μm；
14) it will be put into variable heater and heat after the milk room temperature 20min after fermentation；
15) 4 parts of lactobacillus plantarums, heating time 1h are added in after heater being arranged 5 DEG C；
16) 3 parts of lactobacillus bulgaricus, heating time 2h are added in after heater being arranged 15 DEG C；
17) 5 parts of streptococcus thermophilus are added in after heater being arranged 25 DEG C, Yoghourt is made in heating time 3h；
18) obtained Yoghourt is put into refrigerating chamber, temperature is 1 DEG C, cold preservation time 3h；
19) Hippophae Rhamnoides L. juice obtained is heated to 30 DEG C, then Yoghourt out of refrigerating chamber is taken out, is mixed immediately with Hippophae Rhamnoides L. juice
It closes, the ratio of Yoghourt and Hippophae Rhamnoides L. juice is 3：1, pulp powder made from step 13 is being added to the mixture of Yoghourt and Hippophae Rhamnoides L. juice
In, it stirs evenly；
20) mixture is made in step 19 carries out instantaneous high-temperature and go out oxidizing ferment, be made Hippophae Rhamnoides L. juice Yoghourt, the high temperature goes out oxygen
Change the time of enzyme as 5min, the Hippophae Rhamnoides L. juice Yoghourt after sterilizing is subjected to aseptic packaging, be stored in the refrigerating chamber that temperature is 4 DEG C.
Embodiment 2
The present embodiment proposes a kind of preparation method of Hippophae Rhamnoides L. juice Yoghourt, and step includes：
1) it is 9 one-tenth of fructus hippophae to choose maturity, and the fructus hippophae of cleaning is put into refrigerating chamber, and temperature is 0 DEG C, during refrigeration
Between for 20~for 24 hours；
2) fructus hippophae is taken out, is placed at room temperature for 6h；
3) fructus hippophae is placed again into refrigerating chamber, temperature is 10 DEG C, and cold preservation time is 8 days；
4) fresh-keeping liquid is configured
Fresh-keeping liquid matches：Glucose oxidase：0.08%w/v, ascorbic acid：0.12%w/v and methyl jasmonate：
0.200%w/v；
5) fructus hippophae is immersed in 5min in the fresh-keeping liquid；
6) squeezing is carried out after fructus hippophae is crushed and is starched using pulp is centrifuged with sea-buckthorn；
7) sea-buckthorn slurry is gasified, obtains gas-liquid mixture, into promoting the circulation of qi by the gas-liquid mixture under vacuum
Liquid separates, and obtains gasification small molecule fruit juice water particle, and fragrance component is contained in the gasification small molecule fruit juice water particle, described by described in
The condensation of gasification small molecule fruit juice water particle, storage, sterilizing obtain that treated Hippophae Rhamnoides L. juice concretely comprises the following steps：To small point of the gasification
Sub- fruit juice water particle is cooled down indirectly, is cooled to 35 DEG C, is obtained intermediate product；The intermediate product is dropped by ice-water bath
Temperature is cooled to 1 DEG C, obtains fructus hippophae juice；The fructus hippophae juice is stored under predetermined reserve temperature；To storage
The fructus hippophae juice is sterilized, is filling, obtains the Hippophae Rhamnoides L. juice of light fragrance mouthfeel；
8) the gasification small molecule fruit juice water particle condensed, stored, sterilized, the Hippophae Rhamnoides L. juice that is obtained by filtration that treated；
9) the separated pulp of step 6 is put into beater and be beaten：
10) citric acid solution that concentration is 20% is slowly added into pulp, obtains mixed liquor；
11) mixed liquor is subjected to homogeneous, homogenizing temperature is 70 DEG C, pressure 20Mpa；
12) mixed liquor is dried, obtains the sea-buckthorn pulp that water content is 5%；
13) the sea-buckthorn pulp after drying is milled, granularity is 200 μm；
14) it will be put into variable heater and heat after the milk room temperature 30min after fermentation；
15) 8 parts of lactobacillus plantarums, heating time 1.5h are added in after heater being arranged 10 DEG C；
16) 5 parts of lactobacillus bulgaricus, heating time 2.5h are added in after heater being arranged 20 DEG C；
17) 7 parts of streptococcus thermophilus are added in after heater being arranged 30 DEG C, Yoghourt is made in heating time 3.5h；
18) obtained Yoghourt is put into refrigerating chamber, temperature is 3 DEG C, cold preservation time 5h；
19) Hippophae Rhamnoides L. juice obtained is heated to 40 DEG C, then Yoghourt out of refrigerating chamber is taken out, is mixed immediately with Hippophae Rhamnoides L. juice
It closes, the ratio of Yoghourt and Hippophae Rhamnoides L. juice is 3：1, pulp powder made from step 13 is being added to the mixture of Yoghourt and Hippophae Rhamnoides L. juice
In, it stirs evenly；
20) mixture is made in step 19 carries out instantaneous high-temperature and go out oxidizing ferment, be made Hippophae Rhamnoides L. juice Yoghourt, the high temperature goes out oxygen
Change the time of enzyme as 8min, the Hippophae Rhamnoides L. juice Yoghourt after sterilizing is subjected to aseptic packaging, be stored in the refrigerating chamber that temperature is 6 DEG C.
Embodiment 3
The present embodiment proposes a kind of preparation method of Hippophae Rhamnoides L. juice Yoghourt, and step includes：
1) fructus hippophae that maturity is 8 one-tenth is chosen, the fructus hippophae of cleaning is put into refrigerating chamber, temperature is -1 DEG C, refrigeration
Time is 22h；
2) fructus hippophae is taken out, is placed at room temperature for 5.5h；
3) fructus hippophae is placed again into refrigerating chamber, temperature is 9 DEG C, and cold preservation time is 6 days；
4) fresh-keeping liquid is configured
Fresh-keeping liquid matches：Glucose oxidase：0.03%w/v, ascorbic acid：0.06%w/v and methyl jasmonate：
0.190%w/v；
5) fructus hippophae is immersed in 3min in the fresh-keeping liquid；
6) squeezing is carried out after fructus hippophae is crushed and is starched using pulp is centrifuged with sea-buckthorn；
7) sea-buckthorn slurry is gasified, obtains gas-liquid mixture, into promoting the circulation of qi by the gas-liquid mixture under vacuum
Liquid separates, and obtains gasification small molecule fruit juice water particle, and fragrance component is contained in the gasification small molecule fruit juice water particle, described by described in
The condensation of gasification small molecule fruit juice water particle, storage, sterilizing obtain that treated Hippophae Rhamnoides L. juice concretely comprises the following steps：To small point of the gasification
Sub- fruit juice water particle is cooled down indirectly, is cooled to 25 DEG C, is obtained intermediate product；The intermediate product is dropped by ice-water bath
Temperature is cooled to 0.5 DEG C, obtains fructus hippophae juice；The fructus hippophae juice is stored under predetermined reserve temperature；To storage
The fructus hippophae juice sterilized, be filling, obtain the Hippophae Rhamnoides L. juice of light fragrance mouthfeel；
8) the gasification small molecule fruit juice water particle condensed, stored, sterilized, the Hippophae Rhamnoides L. juice that is obtained by filtration that treated；
9) the separated pulp of step 6 is put into beater and be beaten：
10) citric acid solution that concentration is 15% is slowly added into pulp, obtains mixed liquor；
11) mixed liquor is subjected to homogeneous, homogenizing temperature is 65 DEG C, pressure 19Mpa；
12) mixed liquor is dried, obtains the sea-buckthorn pulp that water content is 4%；
13) the sea-buckthorn pulp after drying is milled, granularity is 150 μm；
14) it will be put into variable heater and heat after the milk room temperature 25min after fermentation；
15) 6 parts of lactobacillus plantarums, heating time 1.2h are added in after heater being arranged 8 DEG C；
16) 4 parts of lactobacillus bulgaricus, heating time 2.3h are added in after heater being arranged 17 DEG C；
17) 6 parts of streptococcus thermophilus are added in after heater being arranged 28 DEG C, Yoghourt is made in heating time 3.2h；
18) obtained Yoghourt is put into refrigerating chamber, temperature is 2 DEG C, cold preservation time 4h；
19) Hippophae Rhamnoides L. juice obtained is heated to 35 DEG C, then Yoghourt out of refrigerating chamber is taken out, is mixed immediately with Hippophae Rhamnoides L. juice
It closes, the ratio of Yoghourt and Hippophae Rhamnoides L. juice is 3：1, pulp powder made from step 13 is being added to the mixture of Yoghourt and Hippophae Rhamnoides L. juice
In, it stirs evenly；
20) mixture is made in step 19 carries out instantaneous high-temperature and go out oxidizing ferment, be made Hippophae Rhamnoides L. juice Yoghourt, the high temperature goes out oxygen
Change the time of enzyme as 6min, the Hippophae Rhamnoides L. juice Yoghourt after sterilizing is subjected to aseptic packaging, be stored in the refrigerating chamber that temperature is 5 DEG C.
Comparative example
A kind of preparation method of Yoghourt Hippophae Rhamnoides L. juice, which is characterized in that step includes：
(1) Hippophae (rhamnoides) original juice is prepared
The fructus hippophae that fruit shape is complete, has no mechanical damage, cleaning is taken to be squeezed the juice after removing surface impurity with spiral juice extractor
Thick Hippophae Rhamnoides L. juice is obtained, Hippophae (rhamnoides) original juice is obtained after the thick Hippophae Rhamnoides L. juice is carried out sleeping spiral shell centrifugation, filter centrifugation and plate-frame filtering；
(2) feeding
The following raw material is taken by weight：Hippophae (rhamnoides) original juice：40-75 parts；White granulated sugar：10-30 parts；1-5 parts of xanthans；Bee
Honey：3-8 parts；Gelatin：0.5-3 parts；Aspartame：1-3 parts；Water：40-100 parts；Apple fumet：10-30 parts；It refrigerates spare；
(3) dispensing, clarification
By the white granulated sugar got ready in step (2), honey, Aspartame, water, apple fumet and the Hippophae (rhamnoides) original juice mixing
After standing 1-5h under the conditions of -5~-1 DEG C afterwards carry out that the first mixed liquor is obtained by filtration；
After the gelatin got ready in first mixed liquor and step (2) is stood 2-6h after mixing under the conditions of 8-12 DEG C
It is filtered to obtain the second mixed liquor；
(4) sterilize and add in stabilizer
Second mixed liquor is obtained into sterile clarified solution using high-pressure pulse electric sterilization, arrange parameter is：Electric field
Intensity：15-20kv/cm, umber of pulse >=15, pulse width：10~50 μ s；
The stabilizer got ready in step (2) is added in into the sterile clarified solution, the stabilizer is xanthans, is mixed
It is even；
(5) sterile filling obtains the sea buckthorn juice；
(6) by Yoghourt and Hippophae Rhamnoides L. juice according to 1:1 ratio mixing.
Experiment effect data
Following data is that 100g Hippophae Rhamnoides L. juices Yoghourt is taken to test (unit：mg)
| Group | Vitamin A | Vitamin C | Vitamin E | Carrotene | Glycine | Glutamic acid | Organic acid |
| Embodiment 1 | 85.5 | 1010.9 | 119.3 | 1.91 | 0.65 | 5.13 | 4.02 |
| Embodiment 2 | 99.8 | 1200.9 | 120.6 | 2.03 | 0.69 | 5.98 | 4.06 |
| Embodiment 3 | 89.4 | 1100.6 | 119.9 | 2.00 | 0.68 | 5.25 | 4.03 |
| Comparative example | 70.9 | 600.7 | 90.3 | 1.09 | 0.45 | 3.83 | 5.05 |
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited
In specific details.
Claims (6)
1. the preparation method of Hippophae Rhamnoides L. juice Yoghourt, which is characterized in that step includes：
1) fructus hippophae of cleaning is put into refrigerating chamber, temperature is -5~0 DEG C, cold preservation time for 20~for 24 hours；
2) fructus hippophae is taken out, is placed at room temperature for 5~6h；
3) fructus hippophae is placed again into refrigerating chamber, temperature is 8~10 DEG C, and cold preservation time is 5~8 days；
4) fresh-keeping liquid is configured
Fresh-keeping liquid matches：Glucose oxidase：0.01~0.08%w/v, ascorbic acid：0.03%~0.12%w/v and jasmine
Jasmine acid methyl esters：0.188~0.200%w/v；
5) fructus hippophae is immersed in 2~5min in the fresh-keeping liquid；
6) squeezing is carried out after fructus hippophae is crushed and is starched using pulp is centrifuged with sea-buckthorn；
7) sea-buckthorn slurry is gasified, obtains gas-liquid mixture, carry out gas-liquid point by the gas-liquid mixture under vacuum
From, obtain gasification small molecule fruit juice water particle, it is described gasification small molecule fruit juice water particle in contain fragrance component；
8) the gasification small molecule fruit juice water particle condensed, stored, sterilized, the Hippophae Rhamnoides L. juice that is obtained by filtration that treated；
9) the separated pulp of step 6 is put into beater and be beaten：
10) citric acid solution that concentration is 10~20% is slowly added into pulp, obtains mixed liquor；
11) mixed liquor is subjected to homogeneous, homogenizing temperature is 60~70 DEG C, and pressure is 18~20Mpa；
12) mixed liquor is dried, obtains the sea-buckthorn pulp that water content is 3~5%；
13) the sea-buckthorn pulp after drying is milled, granularity is 100~200 μm；
14) it will be put into variable heater and heat after 20~30min of milk room temperature after fermentation；
15) 4~8 parts of lactobacillus plantarums are added in after heater being arranged 5~10 DEG C, heating time is 1~1.5h；
16) 3~5 parts of lactobacillus bulgaricus are added in after heater being arranged 15~20 DEG C, heating time is 2~2.5h；
17) 5~7 parts of streptococcus thermophilus are added in after heater being arranged 25~30 DEG C, heating time is 3~3.5h, and Yoghourt is made；
18) obtained Yoghourt is put into refrigerating chamber, temperature is 1~3 DEG C, and cold preservation time is 3~5h；
19) Hippophae Rhamnoides L. juice obtained is heated to 30~40 DEG C, then Yoghourt out of refrigerating chamber is taken out, is mixed immediately with Hippophae Rhamnoides L. juice
It closes, the ratio of Yoghourt and Hippophae Rhamnoides L. juice is 3：1, pulp powder made from step 13 is being added to the mixture of Yoghourt and Hippophae Rhamnoides L. juice
In, it stirs evenly；
20) mixture is made in step 19 carries out instantaneous high-temperature and go out oxidizing ferment, Hippophae Rhamnoides L. juice Yoghourt is made.
2. the preparation method of Hippophae Rhamnoides L. juice Yoghourt according to claim 1, which is characterized in that the high temperature go out oxidizing ferment when
Between be 5~8min.
3. the preparation method of Hippophae Rhamnoides L. juice Yoghourt according to claim 1, which is characterized in that described by the gasification small molecule
The condensation of fruit juice water particle, storage, sterilizing obtain that treated Hippophae Rhamnoides L. juice concretely comprises the following steps：To the gasification small molecule fruit juice water particle
Cooled down indirectly, be cooled to 20 DEG C~35 DEG C, obtain intermediate product；Cooled down by ice-water bath to the intermediate product,
0 DEG C~1 DEG C is cooled to, obtains fructus hippophae juice；The fructus hippophae juice is stored under predetermined reserve temperature；To storage
The fructus hippophae juice sterilized, be filling, obtain the Hippophae Rhamnoides L. juice of light fragrance mouthfeel.
4. the preparation method of Hippophae Rhamnoides L. juice Yoghourt according to claim 1, which is characterized in that it is 7~9 one-tenth to choose maturity
Fructus hippophae.
5. the preparation method of Hippophae Rhamnoides L. juice Yoghourt according to claim 1, which is characterized in that be filtered Hippophae Rhamnoides L. juice, mistake
Filter the impurity in Hippophae Rhamnoides L. juice.
6. the preparation method of Hippophae Rhamnoides L. juice Yoghourt according to claim 1, which is characterized in that by the Hippophae Rhamnoides L. juice Yoghourt after sterilizing
Aseptic packaging is carried out, is stored in the refrigerating chamber that temperature is 4~6 DEG C.
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